Marinated Bean Salad
Made with several types of beans, corn, and a tangy lime dressing, this make-ahead salad is perfect for camping trips, potlucks, backyard cookouts, and more.
Ingredients
For the dressing
- ½ cup olive oil
- ¼ cup red wine vinegar
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon granulated sugar
- Salt and freshly ground black pepper
For the salad
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) red kidney beans drained and rinsed
- 1 can (15 oz) mixed beans drained and rinsed
- 1 can (10 oz) corn drained
- ½ cup diced red onion
- ¼ cup chopped cilantro
- Salt and freshly ground black pepper
Instructions
Make the dressing
- In a glass measuring jug or lidded jar, whisk the oil, vinegar, lime juice, chili powder, cumin, and sugar together. Season to taste with salt and pepper.
Make the salad
- In a large serving bowl, mix the beans, corn, onion, and cilantro.
- Pour the dressing over and mix well to thoroughly coat everything in the dressing. Season to taste with salt and pepper.
- Cover and chill for at least 1 hour before serving. Stir well before serving.
Notes
- Soak the onion--If you don't like the bite of raw onion, soak your chopped onion in cold water for 10 minutes before draining and adding to the salad.
- Let it warm up--If the oil in the dressing solidifies while chilling, let the salad sit at room temperature for 10 minutes, and then give it a good stir before serving.
- Storage--Store leftover salad in a sealed container in the fridge or cooler for up to 4 days.
- Dietary--This recipe is suitable for gluten-free and vegan diets.
Nutrition
Serving: 1 portionCalories: 245kcalCarbohydrates: 30gProtein: 9gFat: 11gSodium: 368mgFiber: 10gSugar: 3g
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